30 Minute Rolls

I haven’t made this recipe yet but wanted to save it.

• 1 cup plus 2 Tbsp warm water
• ⅓ cup oil
• 2 Tbsp yeast
• ¼ cup sugar
• ½ tsp salt
• 1 egg
• 3½ cups flour

1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
3. With a dough hook, mix in salt and egg and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
4. Shape dough into 12 balls and let rest for 10 minutes.
5. Place rolls in a greased 9×13 pan. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.

For 3 dozen rolls use the following measurements:

3 ½ cup warm water
1 cup oil
6 Tbsp yeast
¾ cup sugar or honey
1 ½ tsp Salt
3 eggs
10 ½ cups flour

Quick and Easy Orange Rolls

Ingredients:

Rolls:
12 frozen dinner rolls  (I use Rhodes)
Grated rind of one orange
1/2 C sugar
1/2 C melted butter

Citrus Glaze:
1 C powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice
Instructions

Directions:
1. Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
2. Thaw dough in the refrigerator over night or 2-3 hours prior to use
3. Cover with plastic wrap while thawing
4. Grate orange rind and mix with sugar
5. Roll thawed roll in 1/2 C melted butter and then in sugar and rind mixture
6. Place on greased cookie sheet or 9 x 13 pan
7. Cover with plastic wrap and allow rolls to double in size – approximately 1 hour
8. Remove plastic wrap and bake at 350 degrees for 20-25 minutes
Let rolls cool enough that they aren’t hot (about 5 minutes) but still warm and then frost them with the citrus glaze.

This is the delicious roll recipe Brooklynn made for Easter:

Ingredients:

• Rhodes frozen rolls
• butter
• garlic powder
• salad supreme seasoning
• Parmesan cheese

Directions:

Let rolls thaw about an hour.

Dip them in melted butter and twist them like a bow tie and line them up in a glass baking dish.

Brush them with butter, then sprinkle them with garlic powder, salad supreme seasoning, and Parmesan cheese (optional).

Cover them with plastic wrap and let them rise for 2-3 hours.

Bake at 350 degrees for 12-15 minutes (or until done).  They were delicious.

This recipe comes from one of Sara’s roommates.   It was a closely guarded secret but Sara managed to obtain it.

Ingredients:

• 1/2 to 3/4 cups margarine (I used 3/4 cups butter)
• 1 cup boiling water
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 2 pkgs dry yeast
• 2 well beaten eggs
• 6-7 cups flour

Melt ½ to ¾ cup margarine in 1 cup boiling water (I used 3/4 cup of butter)

When margarine mixture is melted, pour it over ½ cup sugar and 1 ½ teaspoons salt.  Set aside to cool.

Dissolve 2 pkgs dry yeast in 1 cup warm water.

Add two well-beaten eggs to water/margarine mixture.  Add yeast water.  Add 6-7 cups flour.  Knead.  Let rise.  Punch down and roll out and cut (or pinch off pieces and dip in melted margarine).

Note: I rolled the dough out and cut it with the top of a Pam spray lid.  Spray bottom of a baking dish lightly with Pam spray (I used a glass casserole pan–actually two large pans).  Place the rolls next to each other so that they are touching.  Brush the tops well with melted butter.  Cover with saran wrap and let them double in size.

Bake at 325 for about 20 minutes.  (I had to bake them for 25 minutes before they tops started to brown).  Don’t bake them at higher heat or they won’t be as soft.

This recipe made about 50 small cut out rolls.

Ingredients:

1 loaf of Italian Bread
1/2 cup butter
Ranch Dressing Dry Seasoning Packet

Directions:

1. Pre-heat your oven to 350.
2. Slice the loaf of bread in half the long way.
3. Spread bread with butter.
4. Sprinkle ranch dressing powder over the bread.
5. Put into oven on the top rack, close to the boiler.
6. Bake at 350 until the butter melts, about 3 minutes.
7. Turn the broiler on and watch carefully until browned, about another 2 minutes.
8. You can also sprinkle with Parmesan cheese just before you turn the broiler on.

Recipe from Dairy Keen in Heber City, Utah

Ingredients:

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).  Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

•  1/2 cup butter
• 2 cups unsifted flour
• 1 cup sugar (Reviewers all say to use only 1/2 cup sugar)
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2-1/2 cups large fresh blueberries
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons sugar (for top of muffins)

Ingredients:

• 2 1/2 cups white flour
• 1 cup whole wheat flour
• 3 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 16 oz cooked or canned pumpkin puree (not pie filling)
• 1 cup oil
• 4 eggs, beaten lightly
• 2/3 cup water
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans. Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans. Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean. –Great Harvest Bread Co.